Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage

Mala, Thatchajaree; Sadiq, Muhammad Bilal; Anal, Anil Kumar

doi:10.1007/s11694-021-01011-8

Cited by 13 publications

(13 citation statements)

References 38 publications

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“…There are different opinions regarding BRM retention in pineapple juice. There are very few studies corroborating the impact of nonthermal processing technology on BRM activity in pineapple juice and its sensitivity to the process intensity (Mala et al., 2021; Vollmer, Chakraborty, et al., 2020; Vollmer, Santarelli, et al., 2020). All of these focused on the retention of BRM in the juice after the pasteurization.…”

Section: Effect Of Nonthermal Processing On Brm Activitymentioning

confidence: 99%

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Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

Shaik

Chakraborty

2022

Comp Rev Food Sci Food Safe

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The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95 • C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm 2 ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.

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Section: Effect Of Nonthermal Processing On Brm Activitymentioning

confidence: 99%

“…The authors suggested that the BRM-polyphenol complex formed as the shield to PL radiation. The impact of thermosonication on BRM activity in pineapple juice was investigated by Mala et al (2021). The authors reported BRM activity to be 55.6 units/100 ml when treated at 65 • C/6 min/70% amplitude.…”

Section: Effect Of Nonthermal Processing On Brm Activitymentioning

confidence: 99%

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

Shaik

Chakraborty

2022

Comp Rev Food Sci Food Safe

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“…The proteolytic activity of the solution was determined using casein and L-tyrosine as a substrate and a standard, respectively, following the method described by Mala et al (2021b), with slight modifications. Based on this assay, the casein was hydrolyzed by bromelain, resulting in the release of L-tyrosine.…”

Section: Bromelain Activity Determinationmentioning

confidence: 99%

Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin–Resistant Starch Based Hydrogel Beads

Mala

Anal

2021

Front. Bioeng. Biotechnol.

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Hybrid pectin and resistant starch–based hydrogel beads loaded with bromelain using the extrusion gelation method were prepared and evaluated to enhance the activity of bromelain during gastrointestinal passage and thermal processing. The solutions of pectin–resistant starch with bromelain were dropped into the gelation bath containing calcium chloride (0.2 M) solution to develop various types of hydrogel beads. The physicochemical characteristics of the synthesized hydrogel beads were evaluated. The ratio (4.5:1.5 w/w) of pectin and resistant starch concentration significantly (p < 0.05) enhanced the encapsulation efficiency (80.53%). The presence of resistant starch resulted in increased entrapment of bromelain, improved swelling properties with sustained release behavior, and improved gastric stability than pectin hydrogels alone. The swelling of hydrogel beads was higher at pH 7.4 than pH 1.2. Optimized batch of hybrid pectin/resistant starch exhibited a spherical shape. Optical and scanning electron microscopy showed a more packed and spherical shape from the pectin/resistant starch hydrogel bead network. Fourier transformation infrared spectroscopy was also used to confirm the presence of bromelain in the hydrogel beads. The encapsulated bromelain in the pectin/hi-maize starch beads produced at a pectin/hi-maize ratio of 4.5:1.5 (percent w/w; formulation P4) obtained the highest relative bromelain activity in all heat treatments including at 95°C, whereas the highest activity of free bromelain was found only at 30°C. Bromelain encapsulated in hydrogels released at a faster rate at simulated intestinal fluid (SIF, pH 7.4) than at simulated gastrointestinal fluid (SGF, pH 1.2).

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“…23 It may include release from the food matrix, gastrointestinal digestion, absorption, metabolism, tissue distribution, or transformation by gut microbiota. 24−26 thermosonication total phenolic compounds and ascorbic acid increased contents when compared to pasteurized and untreated juice, even during storage Mala et al 113 UV irradiation ascorbic acid 25% higher contents when compared to a thermal treatment Goh et al 109 pulsed light ascorbic acid ascorbic acid contents were higher compared to pasteurized juice. Vollmer et al 40 pressure change technology (PCT) B vitamins (B1, B2, B3, B5, B6), vitamin C and phenolic compounds studied compounds were largely retained when compared to fresh and thermal-treated juice.…”

Section: ■ Introductionmentioning

confidence: 99%

“…The approach followed also assured product safety and stability, since no microbial growth was observed after a storage period of six months. Moreover, Mala et al 113 assessed thermosonication, a combination of ultrasound with heat (above 50 °C), to improve the nutritional quality of pineapple juice during storage and observed that contents of ascorbic acid and total phenolics were higher than in conventional pasteurized juice (95 °C for 1 min) after 28 days of storage under refrigeration (4 °C). The best thermosonication conditions were 62.33 °C, 2 min, and 35.32% amplitude (using an ultrasonic processor with a 13 mm diameter probe, 200 W, and a frequency of 24 kHz).…”

Section: ■ Introductionmentioning

confidence: 99%

Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices

Esquivel

Usaga

Schweiggert

et al. 2022

ACS Food Sci. Technol.

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This review compiles the current state of knowledge on the effects of processing using thermal and nonthermal technologies and fermentation on selected compounds in potentially health-promoting tropical fruit juices, specifically those of pineapple, pitaya, guava, and papaya. The most relevant functional compounds in pineapple fruit are phenolic compounds, carotenoids, and vitamin C. Pitaya fruit functional properties are mainly defined by the presence of betalains, heat-labile molecules with high antioxidant potential. The guava fruit is very-well-known because of its high ascorbic acid contents and, depending on the genetic background, also lycopene and anthocyanins. Finally, the relevance of the papaya fruit relies mostly on high carotenoid contents and their role as precursors of vitamin A and as antioxidants. For every case, the pertinent functional constituents are summarized followed by a description of the effect of conventional and emerging processing strategies on their retention. Fermentation is also mentioned as an option to improve biofunctionality in certain cases.

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Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage

Cited by 13 publications

References 38 publications

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin–Resistant Starch Based Hydrogel Beads

Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices

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